Journey To ChinaLast updated
A dry, fragrant dish from Geleshan's farmhouse restaurants
As farmhouse restaurants developed around wooded Geleshan, freshly cooked young chicken became a local attraction. The bird is cut into small pieces, marinated, fried until the surface tightens, then stir-fried with dried chillies, Sichuan pepper and sesame. There is almost no flowing sauce: aroma is carried by the hot oil coating.
Crisp outside, juicy around the bone
Frying creates a browned shell; the final stir-fry adds toasted chilli, pepper and sesame aromas. Small cuts take seasoning to the bone and make the contrast between dry exterior and tender centre especially clear. The chillies form the dish's vivid background, while diners pick out chicken and toasted garlic from between them.
It is normally a shared plate and pairs naturally with rice and lighter vegetables. Unlike saucier chicken dishes, Geleshan laziji is defined by fried texture and dry fragrance.
Flavour and ingredient note
The dish is strongly hot and numbing. Traditional pieces are small and bone-in, so watch for fine bones while eating.
